Double Chocolate Cocoa Cupcakes Recipe
Dive into the delightful world of decadence with these irresistible Double Chocolate Cocoa Cupcakes, a treat that brings together rich cocoa and creamy textures in each bite. Perfect for any occasion, these cupcakes will certainly satisfy your sweet tooth and impress your guests.
Ingredients
- 3/4 cup Crisco shortening
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup half-and-half cream (or milk if preferred)
- 1/2 cup mini chocolate chips
Instructions
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Preheat the Oven: Begin by heating your oven to 375°F (190°C), preparing it to bake your chocolatey creations to perfection.
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Prepare Muffin Pan: Line your muffin cups with paper liners. This will ensure your cupcakes are easy to remove and look lovely when served.
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Mix the Shortening and Sugar: In a large mixing bowl, cream together 3/4 cup Crisco shortening and 1 1/4 cups sugar until the mixture becomes light and fluffy. This step is crucial as it creates the base for your cupcakes’ texture.
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Add Eggs and Vanilla: Incorporate 2 large eggs and 1 teaspoon vanilla extract into the shortening and sugar mixture. Beat well until the ingredients are fully combined and smooth.
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Sift Dry Ingredients: In a separate bowl, sift together 1 3/4 cups flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. This ensures that your dry ingredients are evenly mixed and free from lumps.
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Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the shortening mixture, alternating with 1 cup half-and-half cream (or milk if you prefer). Mix well after each addition to create a smooth batter.
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Add Mini Chocolate Chips: Stir in 1/2 cup mini chocolate chips to the batter, ensuring they are evenly distributed throughout.
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Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full. This will allow space for the cupcakes to rise without overflowing.
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Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them towards the end to avoid over-baking.
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Cool and Ice: Once baked, remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Allow the cupcakes to cool completely before icing or serving.
These cupcakes yield 2 dozen servings, perfect for sharing at parties or enjoying with family. Each bite is a delightful explosion of chocolate flavor, making these Double Chocolate Cocoa Cupcakes a must-try for any chocolate lover. 🍫🧁
Enjoy baking and sharing these luscious treats, and let the indulgence begin!
